Say hello to my new little friend. It combines my love of all things soup with lasagna. How could that ever be wrong? I especially love it because I can have a lower calorie pasta for carb-loading the night before I embark on my long runs for half marathon training. That's right people, you thought I forgot didn't you? Well believe me, my legs and brain are far from forgetting.
In case you're curious (which you probably aren't so I'm sorry) this is what training looks like (for me at least)
Monday: 4 miles normal pace
Tuesday: 3.5 miles normal pace
Thursday: 4.5 miles easy
Saturday: Long run [this week 8 miles] easy pace
So that's a glimpse into my training schedule; so think of me when you're in your bed Saturday morning watching TV because I will be out slowly torturing myself as I run lap after lap after lap in the Rec Center.
Anyhow, back to the soup. It's actually pretty healthy but you probably wouldn't know that from the taste. I think it tastes a bit like chili, but Mike just thinks it tastes great. I'll let you all be the judge.
Adapted slightly from www.foodnetwork.com
2 teaspoons olive oil
1 pound ground turkey
1 onion, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 teaspoon Italian seasoning
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes. Add the broth, tomato sauce, diced tomatoes, salt, Italian seasoning, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Add parmesan cheese to the pot. Dish up into heat proof bowls, top with mozzarella and put under broiler set on high for 1-2 minutes or until cheese is melted and bubbly. [Alternately, you can just dish the soup in bowls and put cheese on top – the heat from the soup will melt it just the same]